I think many Brazilians cook this with the meat facing the fire (no rotisserie) and the fat facing up. The fat melts down into the meat adding great flavor. You also coat the meat generously with coarse (kosher) salt. The salt either seeps into the meat or falls off so it is not too much, but just a good amount.
@sambuca62 Yes, I agree. This was my first attempt. I have since learned the proper way to cook Picanha. Look for my other video called "Picanha - second try "
Looks good bro. I thinking of trying something like this. I'm gonna rig something up over a fire pit. I bought a blade roast. Not authentic, but I don't care. If the method is good It will still taste awesome. I'm also thinking some kind of BBQ or campfire beans for a cowboy style meal.
@chefhach Thanks, you should check out another of my videos titled "Primal Beef Ribs". It's a rig I built to cook over an open fire. I used my BBQ pit but you could use an open camp fire.
Picanha is cooked over high heat and will burn your black pepper -- so add the pepper after cooking. True carnivores eat picanha medium rare; picanha well-done is a sin.
Cover the picanha with rock salt; sea salt is too small and will destroy the picanha. Meat should be allowed to marinate in the salt for approx 30 mins as it comes to room temperature.
Don't forget, remove all silver skin from the bottom, but leave the layer of fat on top intact
thanks for the suggestions. I've since found other videos showing how to prepare this, unfortunately none are in english. I can kind of make out what they are doing, many seem to emphasize trimming the silver skin and leaving the layer of fat. I will try it again, this time over a wood fire not the gas grill.
I think many Brazilians cook this with the meat facing the fire (no rotisserie) and the fat facing up. The fat melts down into the meat adding great flavor. You also coat the meat generously with coarse (kosher) salt. The salt either seeps into the meat or falls off so it is not too much, but just a good amount.
sambuca62 8 months ago
@sambuca62 Yes, I agree. This was my first attempt. I have since learned the proper way to cook Picanha. Look for my other video called "Picanha - second try "
tdjtx 8 months ago
@goodbyeforeclosure picanha is definately not cooked over high heat, this is usually a 4-6 hour event..not your average american bbq
prismakitty 1 year ago
Looks good bro. I thinking of trying something like this. I'm gonna rig something up over a fire pit. I bought a blade roast. Not authentic, but I don't care. If the method is good It will still taste awesome. I'm also thinking some kind of BBQ or campfire beans for a cowboy style meal.
chefhach 1 year ago
@chefhach Thanks, you should check out another of my videos titled "Primal Beef Ribs". It's a rig I built to cook over an open fire. I used my BBQ pit but you could use an open camp fire.
tdjtx 1 year ago
Picanha is cooked over high heat and will burn your black pepper -- so add the pepper after cooking. True carnivores eat picanha medium rare; picanha well-done is a sin.
Cover the picanha with rock salt; sea salt is too small and will destroy the picanha. Meat should be allowed to marinate in the salt for approx 30 mins as it comes to room temperature.
Don't forget, remove all silver skin from the bottom, but leave the layer of fat on top intact
goodbyeforeclosure 2 years ago
thanks for the suggestions. I've since found other videos showing how to prepare this, unfortunately none are in english. I can kind of make out what they are doing, many seem to emphasize trimming the silver skin and leaving the layer of fat. I will try it again, this time over a wood fire not the gas grill.
tdjtx 2 years ago
let me know if there are any translation questions. it is hard to make out everything the guy is doing w/out speaking portuguese
dalid717 2 years ago
I've seen a Brazilian chef "cross hatch" the marble of fat on top with shallow thin slits (like lattice). Does this help the flavor?
bisesik 2 years ago
looks like a corned beef
thesurfr 3 years ago
yea, I realize that. This was the first time I've made it so I wasn't sure how long to let it go. It was still pretty tasty.
tdjtx 3 years ago
dude, you've burned the meat !
go to the brazilian restaurant and you'll probably eat picanha the right way
djsaana 3 years ago